Almond Gazpacho

Almond Gazpacho | Au Petit Goût

 

Growing up, gazpacho was a must-have chilled soup during the warm summer months of Spain. I still return to gazpacho as soon the temperatures rise. I keep it cold (both soup and vessels) in the fridge, ready to serve.

The Pacific Northwest is blooming, and I couldn’t pass on sharing this beauty with you, along with a frothy and refreshing gazpacho. Spring’s warmest days demand it, and summer is just around the corner.

Cherry Blossoms | Elizabeth Gaubeka Photography | Au Petit GoûtSpring - Pacific Northwest| Elizabeth Gaubeka Photography | Au Petit GoûtSpring Pacific Northwest | Au Petit GoûtPuget Sound | Elizabeth Gaubeka Photography

 

Of course, when we think of gazpacho, tomato, olive oil, pepper, etc. is what comes to mind. However, there is a different version. A white, frothy and refreshing gazpacho, traditionally from Málaga, on Spain’s southwestern coast – for the locals is simply called Ajo Blanco. As any traditional gazpacho, Ajo Blanco is served cold, perfect for summer days and spring too.

The author who brings us this chilled almond gazpacho, Mimi Thorisson, for may of you, may not need an introduction. Mrs. Thorisson cooks, bakes, writes and teaches, while her husband – one of the best photographers I’ve discovered recently – photographs everything that happens in their farmhouse kitchen (and outside too).

A wonderful partnership, isn’t it? 

 

This recipe is from her recently published cookbook “A Kitchen in France – A Year of Cooking from my Farmhouse” (one of many recipes I have bookmarked).

 

White Garlic | Elizabeth Gaubeka Food Styling & Photography

 

Mrs Thorisson resides in a wine-growing region, where not only the quality of the vines and grapes are world-renowned, but also the abundance of the ingredients she chooses, the local purveyors she procures them from; “living in little paradise” – she states. The way she cooks ensures that the result couldn’t be any different than the art of savoir-faire every time.

 

Almond | Au Petit Goût

 

More influential than the food and pictures, in my view, is the happy family they have built together, how well-versed their young ones are about food, the natural beauty and peacefulness of their surroundings, and the generous neighbors they share their food with year-round. Mrs Thorisson’s family values, such as eating together, bringing the children to help in the kitchen, educating their palates, are the same values I’m sure many of us can closely relate to.

Spring | Au Petit GoûtSpring | Au Petit GoûtAjo Blanco | Au Petit GoûtAlmond Gazpacho | Au Petit GoutAlmond Gazpacho | Au Petit GoûtSpring| Au Petit GoûtAjo Blanco | Au Petit Goût

I leave you with a traditional Ajo Blanco, and some freshly picked magnolias that a tree in a sidewalk nearby home shared with me, hoping that you will enjoy it, chilled and frothy surrounded by your loved ones this summer.

As I write this post, I’m unmolding some camomile and honey panna cottas – sweet and milky custards – that I plan to finish with bee pollen – as the author suggests.

I expect to be back soon to tell you all about it.

Almond Gazpacho
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: Appetizer
: Spanish
:
:
Cook time:
Total time:
Serves: 4
Credit for this recipe is Mimi Thorisson by A Kitchen in France - A Year Cooking in my Farmhouse. I have used this recipe as starting point, however, modified it to my own interpretation and taste.
  • 2 cups crust less white bread
  • 200 gr slivered blanched almonds
  • 250 g seedless green grapes
  • 1 medium cucumber, peeled, halved lengthwise, and seeded
  • 2 garlic cloves
  • 3 cups ice-cold water
  • ⅔ cup extra virgin olive oil
  • 2 tablespoons sherry vinegar
  • Fine sea salt and freshly ground pepper
  • ¼ teaspoon piment d' Espelette
  1. Soak the bread in a bowl of cool water for 1 minute, then drain, squeezing out as much water as possible.
  2. Transfer the bread to a food processor and add the almonds, grapes, cucumber, and minced garlic. Start processing and gradually add the ice water, ⅔ cup of olive oil, the vinegar, salt and pepper to taste. Puree until you have a smooth and velvety mixture.
  3. Pass the soup through a fine sieve into a bowl. Cover and refrigerate for at least 3 hours, or overnight. Just before serving, heat the remaining 2 teaspoons of olive oil in a small saute pan over medium heat and cook the sliced garlic until golden and crispy, about 3 minutes. Add the reserved almonds and toast for a minute or two. Ladle the chilled gazpacho into individual bowls. Sprinkle with the fried garlic and almonds, and piment d'Espelette, add a drizzle of olive oil, and serve immediately.

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12 comments:

  • Emma

    Oh I love Mimi’s website, such a lush read. Such gorgeous shots as always, I hope you don’t mind I’ve pinned a couple 🙂

  • Clémentine

    M A G N I F I Q U E
    Je n’ai que ce mot pour ces superbes photos !
    La recette doit être délicieuse, j’adore les amandes (amande basilic ;-), je pense la faire bientôt, enfin, quand il fera un peu chaud.
    Bises Elisabeth, merci pour ce beau partage.

    • Au Petit Goût

      Tu est vraiment M A G N I F I Q U E chère Clémentine! C’est plutôt moi qui te remercie. Je suis touché. Merci beaucoup pour ta gentillesse. Moi aussi j’adore les amandes, et ton joli blog Amande et Basilic. Merci pour ta visite.
      Bisous ! À bientôt 😉

  • Cuisinetcigares

    On croit trop souvent à tort que les gaspacho sont rapides et faciles à faire… pas toujours au vu du nombre d’ingrédients, des différentes étapes de préparation et du temps d’attente pour le déguster bien frais ! hi hi ! Mais j’en conviens, cela reste largement accessible à tout le monde, pour qui veut bien se donner un peu de temps :p
    Belles images comme toujours, toute cette lumière et ces bouquets de fleurs m’enchantent ! je suis une fois de plus sous le charme de ton travail !
    Bises et belle journée ! Sandy

    • Au Petit Goût

      Merci ma chère Sandy! Merci encore pour ta visite. J’adore ton présentation du livre ‘Je cuisine les fleurs’ J’adore chaque recette que tu a partagé avec nous. Tu est une source d’inspiration pour moi. Merci! Bisous! 😉

  • Lilia Jankowska

    I have been following Mimi’s blog Manger for quite a while now, and must admit everything about it is perfect: the family, the region, the kids, the surroundings, the pictures and the food. It is almost hard to believe it all is for real. And your shots Elizabeth, so beautiful, full of light and etheral are drop dead gorgeous. Love the post, love the soup, will have to try Ajo Blanco when hot days come. Xoxo, Lilia

    • Au Petit Goût

      It’s wonderful to hear from you, Lilia!! I know I’ve been a little disconnected lately, but I’m back with full force and fully inspired by all of you, who continue to create amazing recipes in your kitchens. Being the avid cook you’re and all the cookbooks you have curated over time, I completely agree with you that The Thorissons have built something special around they close-knit family. I promise to keep in touch!! Thanks so much for your warmest words. xo 🙂

  • ratna

    How beautiful! The Magnolias are gorgeous. I remember tasting Gazpachos in Spain. The perfect cooler for a hot summer day. Your pictures are more than gorgeous. I’m sure I’ll come back to this recipe when Summer finally decides to come to this part of the world. Have a great week. Thanks Elizabeth.

    • Au Petit Goût

      Thank you, Ratna! I know you visited Spain recently and had a wonderful time. Maybe this version of gazpacho can take you (and your loved ones) back to Costa del Sol. Looking forward to what you will be cooking next! Keep in touch!! 🙂 xo
      By the way, Ratna, I adored your moong pakon pithas! Thanks again! 😉

  • ev

    Ah the beauty of Spring …. and who better to show it to us. Your beautiful flowers have inspired me this morning to abandon what I had planned and to head out into the gardens to capture our Autumn flowers here down in South Africa, where our aloes and winter grasses are spectacular at the moment. I paged through the preview of this beautiful book on Amazon, and yes, what a lucky girl she is to have a husband to share her passion. Yet another book to add to my abundant collection of cook books. Thanks for sharing your talents and theirs with us Elizabeth

    • Au Petit Goût

      Thank you, Ev! It’s great to hear from you and I so much appreciate your warm words. I’m looking forward to seeing what you will be capturing next while showcasing your local autumn blooms. Loved your latest posts. Hope to have the chance to eat one day at the étoilé Michelin JAN restaurant. Thanks for keeping in touch! xo 😉

Thank you for your comments!

 

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